Effects of hot-water and steam blanching of sliced potato...

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International Journal of Food Science & Technology 2018 / 09

Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity

Moscetti, Roberto, Raponi, Flavio, Monarca, Danilo, Bedini, Giacomo, Ferri, Serena, Massantini, Riccardo
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13951
Date:
September, 2018
File:
PDF, 433 KB
english, 2018
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